Potato rosti with smoked trout
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How to make Potato rosti with smoked trout
Yield = 4Prep time: 0:10
Cook time: 0:35
Total time: 0:45
Ingredients
- 800g sebago potatoes, peeled
- 2 tablespoons vegetable oil
- 50g baby rocket
- 250g sliced smoked trout
Dill cream
- 2 gherkins, finely chopped
- 2 tablespoons chopped fresh dill sprigs
- 2 teaspoons drained capers, chopped
- 2 tablespoons extra-light sour cream
- 2 tablespoons lemon juice
Method
- Step 1 Using a vegetable peeler, slice potatoes into thin ribbons. Squeeze out excess moisture.
- Step 2 Heat 2 teaspoons oil in a large frying pan over medium heat. Add one-quarter of the potato. Flatten with a spatula. Cook for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining oil and potato.
- Step 3 Meanwhile, make Dill cream: Place gherkin, dill, capers, sour cream and lemon juice in a bowl.
- Step 4 Place potato roti on plates. Top with rocket and trout. Serve with dill cream.
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